Tender Napoleon cake with custard and cherry

Tender Napoleon cake with custard and cherry



  1. Margarine (not less than 72%) 300 gr.
  2. Flour 500 gr.
  3. Sour cream 125 gr.
  4. Eggs (yolks) 4 pcs.


  1. Cherry 500 gr.
  2. Starch 100 gr.
  3. Sugar 200 gr.
  4. Eggs (squirrels) 4 pcs.


  1. Milk 500 ml.
  2. Sugar 200 gr.
  3. Flour 1.5 tbsp. lies.
  4. Starch 1.5 tbsp. lies.
  5. Butter 300 gr.
  • Main Ingredients
  • Serving 8 servings


Chop the margarine with flour with a knife into small crumbs. Mix 4 egg yolks with sour cream separately and add to the flour. Knead the dough and leave it in the refrigerator overnight. For the filling, beat 4 protein with sugar until a thick foam forms, add starch and mix. Divide the dough into 6 parts, then roll out the cake, grease with whipped protein, put cherries, top with a second cake and beat with a fork. Bake at 200 degrees for 20 minutes. So bake all 3 cakes. The size of the form is 24x29 cm. Cream: Mix sugar, flour and starch, pour into boiling milk and boil custard. When it cools down, beat with butter and grease the cakes. Sprinkle crumbs and powdered sugar on top.